Moist Zucchini Bread with Chocolate Chips in 1 Bowl (

You’re going to love this zucchini bread with chocolate chips—I swear, it’s like biting into a slice of summer comfort. Every time I make it, the kitchen fills with the warm scent of cinnamon and melted chocolate, and suddenly, everyone “just happens” to wander in for a taste. It’s my go-to recipe when my garden’s zucchinis are piled high or when I’m teaching my niece how to bake (because, honestly, what kid can resist chocolate chips?). This isn’t just any quick bread. It’s a family-treasured recipe, tweaked and perfected over years, turning humble zucchini into something downright magical. Moist, sweet, and packed with melty chocolate, it’s the kind of bread that disappears before it even cools. And the best part? It’s a sneaky win for meal planning—it freezes like a dream, so you can stash a loaf for those days when you need a little edible sunshine.

Why You’ll Love This Zucchini Bread with Chocolate Chips

This isn’t just another zucchini bread recipe—it’s the one you’ll keep coming back to, trust me. Here’s why:

• Moist, tender crumb: Thanks to freshly grated zucchini and just the right amount of oil, every bite of this chocolate zucchini bread stays deliciously soft for days (if it lasts that long!).
• One-bowl wonder: No fuss, no mess—you’ll mix everything right in one bowl. Even the baking soda gets jealous of how easy this is.
• Veggie sneaky-win: It’s the ultimate kids veggie bread. My niece still doesn’t believe there’s zucchini in there between all those melty chocolate chips!
• Freezer superstar: Bake once, enjoy all month. This moist zucchini loaf freezes beautifully—just slice and pop in bags for instant treats later.
• Kid-tested, mom-approved: From lunchboxes to after-school snacks, this is the sweet bribe that always works in my house.

Ingredients for Zucchini Bread with Chocolate Chips

Gather these simple ingredients—nothing fancy, but each one matters. I’ve learned the hard way that measuring zucchini properly makes all the difference between good and great zucchini bread. Here’s what you’ll need:

• 1 1/2 cups grated zucchini (packed firmly—I don’t peel mine, but squeeze out excess liquid if it’s super watery)
• 1/2 cup vegetable oil (I use canola, but melted coconut oil works too for a hint of fragrance)
• 1/2 cup brown sugar (dark brown gives the best caramel depth, trust me!)
• 1/4 cup white sugar (just enough to balance, not overwhelm)
• 2 large eggs, room temperature (cold eggs don’t play nice with oil—30 minutes on the counter fixes this)
• 1 tsp vanilla extract (the real stuff, please—imitation vanilla makes grandma’s ghost frown)
• 1 1/2 cups all-purpose flour (or swap 1:1 with gluten-free flour blend—I’ve tested Bob’s Red Mill with perfect results)
• 1/2 tsp baking soda + 1/2 tsp baking powder (this duo gives the perfect rise without tasting metallic)
• 1/2 tsp salt (essential to make those chocolate chips pop)
• 1 tsp cinnamon (cinnamon’s warmth makes the chocolate sing—don’t skip it!)
• 1/2 cup chocolate chips (I use semi-sweet, but dark chocolate chunks are divine for grown-up versions)

Pro tip: If you’re diving into gluten-free meal delivery services, their flour blends often work beautifully here—just check the package for 1:1 substitution notes.

How to Make Zucchini Bread with Chocolate Chips

This is where the magic happens—and I promise, it’s easier than you think. Follow these simple steps for a foolproof zucchini bread that’ll have everyone begging for the recipe. Just grab that trusty bowl, and let’s get mixing!

Step 1: Prep the Zucchini and Wet Ingredients

First, grab your zucchini—no need to peel it, the skin adds pretty green flecks! Grate it on the medium holes of your box grater (about 1 1/2 packed cups). If your zucchini feels extra watery, give it a gentle squeeze in a clean towel—but don’t overdo it. We want moisture! In your big mixing bowl, stir together the grated zucchini, oil, brown and white sugars, eggs, and vanilla. Mix until it looks like a glossy, speckled batter. Easy, right?

Step 2: Combine Dry Ingredients and Fold in Chocolate Chips

Now, sprinkle the flour, baking soda, baking powder, salt, and cinnamon right over your wet mix. Here’s my golden rule: stir *just* until the flour disappears—a few lumps are fine! Overmixing makes tough bread, and nobody wants that. Then, gently fold in those chocolate chips (they’re the best part!). The batter will be thick but pourable, with little green and brown treasures throughout.

Step 3: Bake and Cool

Pour the batter into your greased loaf pan and pop it in the preheated 350°F oven. Set your timer for 50 minutes, but check early—ovens vary. When the top is golden and the edges pull away from the pan, do the toothpick test: a few moist crumbs are perfect; wet batter means more time. Let it cool in the pan for 10 minutes, then transfer to a rack. (I know, waiting is hard—but slicing too soon makes crumbly slices!)

Expert Tips for the Best Zucchini Bread with Chocolate Chips

After baking this loaf more times than I can count, I’ve picked up a few tricks that make all the difference between good and knock-your-socks-off amazing zucchini bread. Here’s what I’ve learned:

• Grater matters: Use the medium holes on your box grater—fine shreds disappear into the batter, while coarse ones stay too crunchy. And don’t peel! The green flecks make it pretty.
• Dark chocolate elevates it: Swap semi-sweet chips for 70% dark chocolate chunks. The bitterness balances the sweetness and makes this loaf feel fancy (but still kid-friendly!).
• Test early, test often: Ovens lie! Start checking at 45 minutes—a toothpick with a few crumbs means it’s done. Overbaked bread loses that lush moisture.
• Freeze smart: Slice before freezing, then grab single servings for meal planning. A quick zap in the microwave, and it’s like fresh-baked—breakfast solved!

Trust me, these little tweaks turn zucchini bread from “nice” to “hide-the-last-slice-from-your-kids” delicious.

Variations and Substitutions

One of the best things about this zucchini bread? It’s a champ at adapting to whatever you’ve got in your pantry (or dietary needs!). Here’s how I’ve tweaked it over the years:

• Gluten-free friends: Swap all-purpose flour 1:1 with your favorite gluten-free blend—I’ve had great luck with King Arthur’s version. And if baking isn’t your thing, some stellar gluten-free meal delivery services offer similar zucchini loaves (though homemade’s always better, if you ask me!).
• Oil options: Out of vegetable oil? Melted coconut oil adds a subtle sweetness, or use applesauce for a lighter twist (just reduce sugar slightly).
• Egg-free: Flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg) work like magic here—my vegan neighbor swears by this swap.
• Mix-ins galore: Stir in 1/2 cup chopped walnuts for crunch, or swap chocolate chips for raisins soaked in warm water (hello, carrot cake vibes!). Even shredded coconut or orange zest can make it new again.

The key? Don’t be afraid to play—this recipe’s as flexible as that zucchini vine taking over your garden!

Storing and Freezing Zucchini Bread with Chocolate Chips

Listen, I know this zucchini bread won’t last long—mine never does!—but if you’ve miraculously got leftovers, here’s how to keep them tasting fresh-baked. First, wrap the cooled loaf (or slices) tightly in plastic wrap or foil. It’ll stay moist at room temperature for about 3 days on the counter (if hidden from snack attacks!). For longer storage, freeze individual slices in ziplock bags for up to 3 months—just grab and thaw at room temperature when that chocolate craving hits. Want it warm? A 10-second microwave zap turns this freezer zucchini loaf into gooey, comforting heaven. Breakfast, sorted!

Nutritional Information

Just a heads up—these numbers are estimates (your exact slice size and ingredient brands may vary). But here’s the scoop per generous slice of this zucchini bread with chocolate chips:

• Calories: 180
• Fat: 8g (saturated: 2g)
• Carbs: 25g
• Protein: 3g

Psst: Swapping ingredients like gluten-free flour or coconut oil? Totally fine—just know your totals might dance a little. But isn’t homemade always worth it?

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